A Keto Chicken Soup Recipe With a Kick
This jalapeño popper chicken soup recipe is one of my favorite creations. It packs in all the spice and creaminess of a jalapeño popper in every bite. One of the things I love about this keto chicken soup recipe is that not only is it great to enjoy during the fall and winter months, but I also love making it in the summer when I can use fresh jalapeños from my garden. Another great thing about this jalapeño popper chicken soup is that the level of heat can easily be modified. I personally like mine with a lot of kick but it can definitely be toned down for a more subtle flavor.
I have found that a lot of recipes out there call for seeded jalapeños. However, for this recipe, I do not remove the seeds from the jalapeños because that is where the majority of the heat comes from. (Like I said, I like my soup with a lot of kick!) If you want a mild amount of spice in your jalapeño popper chicken soup then I would recommend removing the seeds. For a medium level of heat, remove half the seeds. If you’re like me and love a lot of spice, leave all the seeds in your jalapeños.
Tips for Perfect Jalapeño Popper Chicken Soup:
- Sauté the peppers. This takes a little more time and preparation but it’s a very important step. Sautéing the peppers helps bring out a lot of the flavor and gives them the perfect texture for the soup.
- Add dairy to cut the heat. If the soup is too spicy, add milk or additional heavy cream in small amounts until the desired flavor is reached. Dairy helps cut back on the heat.
- Precook the chicken. There are a lot of options for pre-cooking the chicken for your soup. I personally like to use seasoned grilled chicken for this recipe but it requires a bit more planning. Boiling or cooking your chicken in an instant pot are quicker cooking options that work great too.
Jalapeño Popper Chicken Soup: FAQ's
Is This Soup Low Carb/Keto?
YES! This is both a low carb and keto chicken soup recipe. The great thing about this soup is that it can be enjoyed by anyone who is on the keto diet as well as anyone who is not. It’s a delicious recipe for any occasion, and it just so happens to be keto too!
Which kind of cheese should I use?
For this recipe, you can use mild, medium,or sharp cheddar cheese. Any type of shredded cheddar is great! You could also use shredded Mexican cheese if you wanted to.
What’s the best chicken to use?
I love using chicken breasts, but you can use thighs or tenderloins as well! If you don’t have time to cook chicken ahead of time, another great option is to buy a pre-cooked/rotisserie chicken from the store. If you are cooking your own chicken, pre-seasoning it can add some extra flavor to your final product.
What You’ll Need
- 4 chicken breasts, cooked and shredded (or cubed)
- 3 medium jalapeños, diced
- 1 tbsp butter
- 2 green onions
- 1 tsp minced garlic
- 1 tsp chili powder
- 2 tsp garlic powder
- 2 tsp cumin
- ¼ tsp salt
- ¼ tsp ground black pepper
- 3 cups chicken stock
- 8 oz cream cheese (1 block)
- 1 cup heavy cream
- 2 ½ cups cheddar cheese, shredded
INSTRUCTIONS
- In a medium pot, add the butter, jalapeños, green onions, and garlic. Sauté on medium-high heat for 3-4 minutes, stirring occasionally.
- Add the cream, broth, cream cheese, cheddar cheese, and spices and reduce to low heat. Allow the cheese and cream cheese to melt, stirring occasionally until fully combined.
- Add the chicken (cooked) and then cover and let simmer on low heat for 6-8 minutes. Serve and enjoy!
Tried Out The Recipe?
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